The one posted this morning, with link and screenshots of certain pages, is the one that I quoted these parts from:Right, I saw that the commercial farms often used dried meat meal and skim milk. I was referring more to the home farm recipes like the one Saysfaa posted this morning.
Page 444, a recipe includes "dried beef scraps"
Page 445, "Many poultrymen recommend letting the fowls have free access to dried beef scraps."
Page 452, "One of the most satisfactory meat foods for poultry is the commercial by-product, dried beef scraps. Concentrated meat foods of this sort can be kept indefinitely, and the poultryman can usually place reliance on the chemical composition of the product. Dried beef scraps can be bought in large bags ready for use from any poultry supply house."
Page 452 does also mention, "Cooked meat scraps from the table can be used to good advantage," but they obviously consider this to be a different product than the "dried beef scraps."
So yes, they made a specific mention of using scraps of meat from the table, but the "dried beef scraps" in the recipes are the commercially-purchased ones, not leftovers from home butchering.
The pages I was quoting are the same ones that were included as images in @saysfaa post.